Homemade Pasta Salad with Ranch Dressing

When the temperatures finally begin to match the time of the year we are in (say 95 degrees here in northern Nevada), I find cool and easy recipes to make.  This is one recipe that I began making when my boys were quite young and I have always had compliments on it.

This Homemade Pasta Salad comes together quickly and it is one of those recipes that tastes better after a night in the fridge--so great for leftovers.  Going to a family gathering or having a barbecue?  Make it a day in advance!  You could add bacon crumbles to it, add shredded rotisserie chicken to it, add some fresh peas or change the carrots to shreds of beautiful rainbow-hued carrots!  Start with the basics and then make it your own!

HOMEMADE PASTA SALAD WITH RANCH DRESSING

One box of pasta of your choice (I usually use Rotini shells)

One can 15.5 oz black olives, pitted

Several large or 10 to 15 baby carrots

1/4 cup shredded parmesan cheese

Bottle of ranch dressing or make your own

Salt and pepper to taste

Optional: bacon crumbles/pieces; shredded chicken; other fresh vegetables 

Cook pasta as per package directions.  Pour into colander and cool by running cold water over pasta.  Place strained, cooled pasta into a large mixing or serving bowl.

Thinly slice or shred the carrots and add to pasta.  Drain the olives and add whole or can break into smaller pieces; add to pasta.  Pour in ranch dressing (amount to your liking).  Stir lightly to mix all ingredients.  Add 1/4 cup (or more, this is your salad, not mine) of the shredded parmesan cheese and mix once more lightly.  Give it a taste--needs salt or pepper?  Add it!  More ranch?  Have at it!

Add a slice of crusty French bread and a piece of cool summer melon and there is a dinner fit for anyone who is too hot to cook lol.

Enjoy!  Thanks for stopping by!